WHITE SAUCE FOR VEGETABLES
1 1/2 tablespoonfuls flour 1 tablespoonful butter or substitute or 2 tablespoonfuls flour 1 1/2 tablespoonfuls butter or substitute 1/2 teaspoonful salt White pepper 1/2 cupful milk 1/2 cupful vegetable stock
Cook as directed for Cream Sauce (see Cream Toast). The thickness of White Sauce for vegetables depends upon the kind of vegetable. The thinner sauce is generally more satisfactory with starchy vegetables.
CRUMBS FOR SCALLOPED DISHES
1 cupful soft bread crumbs 1/8 teaspoonful salt White pepper or cayenne 1 tablespoonful butter or substitute
Mix seasonings and crumbs together, then add to the melted fat, or place the fat in bits over the seasoned crumbs.
QUESTIONS
How should the water boil in cooking vegetables? Why?
Why should not potatoes be covered with a tin lid or plate after cooking?
Are potatoes sold by the pound or bushel? What is the price per pound or bushel?
Mention at least three ways of cooking root vegetables so as to retain their nutriment.
LESSON XXVII
ROOT VEGETABLES (B)
EXPERIMENT 30: THE EFFECT OF SOAKING STARCHY VEGETABLES IN WATER,--Over several pieces of potato pour enough water to cover. Allow the vegetable to stand at least 15 minutes. Pour the water from the vegetable into a test tube and heat it. Cool, then test the water with iodine. What does the water contain? What conclusion can you draw concerning the soaking of vegetables in water before cooking?
SWEET POTATOES
Cook sweet potatoes with or without the skins (see Cooking Vegetables in Water). Peel (if cooked with the skins), mash, add a little hot milk, salt, and butter, beat thoroughly and serve.
Cooked sweet potatoes may also be cut into halves lengthwise, spread with butter or substitute, sprinkled with a very little sugar, and browned in the oven.
SWEET POTATOES (Southern style)
3 tablespoonfuls butter or substitute 2 tablespoonfuls sugar 6 sweet potatoes Salt and pepper Boiling water
Scrub and pare the sweet potatoes, cut them into halves lengthwise. Put the butter and sugar in a frying pan and when hot, add the sweet potatoes. Brown the potatoes, add the salt and pepper and enough boiling water to cover the bottom of the frying pan. Cover and cook slowly until the potatoes are tender. Nearly all the water should be evaporated when the potatoes are cooked. That which remains should be poured over the potatoes as a sauce for serving.
Sweet potatoes may also be cooked in a casserole in the oven. Uncover the casserole when the potatoes are almost tender, in order to brown them.
MOCK OYSTERS (parsnips with nuts and rice)
4 parsnips 2 eggs 1 cupful nuts, chopped 1/8 teaspoonful pepper 1 cupful cooked rice [Footnote 34: If the rice is cooked by boiling, use the rice water instead of plain water in making Tomato Sauce.] 4 tablespoonfuls flour 1 teaspoonful salt
Boil or steam the parsnips until tender. Press them through a coarse sieve or colander. Add the beaten eggs. Then add the remainder of the ingredients. If the mixture is too thick to drop from the spoon, add a little milk. Drop by tablespoonfuls on to an oiled baking-sheet. Bake until slightly brown. Serve hot with Tomato Sauce. Tomato Catsup or Celery Sauce may also be used in serving Mock Oysters. (Adapted from Ninety Tested Recipes, Teachers College.)
TOMATO SAUCE
1/2 can tomatoes 1 cupful water 2 cloves 3 allspice berries 3 peppercorns 2 sprays of parsley 3 tablespoonfuls fat 2 slices onion 1/4 cupful flour 1 teaspoonful salt
Allow tomatoes, water, spices, and herbs to simmer 15 to 20 minutes. Brown the onion in the fat, add flour and salt, then the tomato mixture. Follow the method of making White Sauce (see Cream Toast). Strain and serve.
QUESTIONS
From the results of Experiment 30 explain why vegetables should be placed in boiling rather than in cold water for cooking.
Why should the water be drained from boiled vegetables immediately after cooking?
From your grocer, find out in what quantities sweet potatoes are usually purchased.